1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
* generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsley chopped
1/2 red apple, chopped
1/2 green apple, chopped
1/2 lb. bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Cubed Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing
Heat broth, black pepper, celery, onion and apples in 3 quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
Add sausage and stuffing and stir lightly to coat.
No Nutritional Information Available